Hearty Vegetable and Lentil Soup

"From The Australian Women's Weekly July issue featuring diabetic recipes. Times are estimates. Suitable for freezing. Per serve - 1360kj, 16g protein, 6g fat (1g saturated), 45g carbohydrate, 12g fibre, 500mg sodium and low GI"
 
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photo by katew photo by katew
photo by katew
photo by Stardustannie photo by Stardustannie
Ready In:
1hr 5mins
Ingredients:
15
Yields:
2 1/2 litres
Serves:
6
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ingredients

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directions

  • Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
  • Add stock, the water and lentils, bring to the boil.
  • Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
  • CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
  • Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
  • Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
  • Serve with toasted bread cut into six servings.

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Reviews

  1. Thanks for sharing this delicious soup. Felt full n healthy after eating it. Only change was to omit parsnip as we didn't have it, am sure it would've been a lovely addition :-) Also skipped the coriander as I don't enjoy it, but will definitely make this again.
     
  2. I made this soup for mom when she came in to town. I love red lentils as they give a softer flavor than the brown. Although Love the brown as well. I used potatoes as opposed to parsnips ( they did not lot good at the store), sweet potatoe (kumaro), chicken stock from freezer, and curry powder. I loved the flavors and the taste of the soup. Well defined. I think it is the pureed soup part that I may be off with. I love textures in my soups being a country gal. I will make this again as it just tastes so good and get used to the pureed feeling. Mom and DH did like it. DH is also a chunky soup lover but said this is good. I think next time I will leave full bodied and try that way. My favorite part was the yogurt topping. WOW what a game changer. I will use this again on regular lentil soup and maybe a few others. It gives a tangy taste just sets your mouth to smiling when mixed with the softness of the soup. mmm mmm Made for Aus/NZ April 2013
     
  3. I made this using what I had subbing curry powder for curry paste and rice for the lentils. I had no idea until it was time to add the lentils that I didn't have any. I really liked it and realized that I love pureed soups. I have looked eveywhere for curry paste and brown lentils but can't find them at any of the local grocery stores. Made for I Went to the Market Tag 2010.
     
  4. Great mid week dinner - I left out the yoghurt but loved just the coriander, fresh from the garden, on top so thanks Pat.
     
  5. I enjoyed this soup alot! The flavors were so good and the yogurt and cilantro mixed in made it even better! I used homemade vegetable stock and couldn't find curry paste so used some homemade Cape Malay curry powder. So glad I tried this! Made for Diabetic forum-Soups On event!
     
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Tweaks

  1. Another rocket blasting recipe submitted by Pat! We devoured this, and simply adored it. I used all ingredients, (sweet potato=kumara) and a beef broth in place of vegetable broth. I love red lentils, as they really can turn into such fine tasting lentils, with a mild flavor.I wouldn't change one thing about this recipe, as it is a supreme recipe! Both in taste, quantity, and quality!
     
  2. This soup maker loves well seasoned Lentil soups - Hearty Vegetable and Lentil Soup is one that comes to the table looking great and tasting as good as it looks - a combination that makes for a wonderful lunch or supper soup. I didn't have a sweet potato which I will use next time - used snipped fresh parsley instead of the coriander for the same reason. Served with recipe#264809 this made for a wonderful meal. We both thank you for a great Lentil soup.
     
  3. Absolutely delicious soup. The only change I made was to use chicken stock in place of the vegetable stock. My non eating vegetable son (I mean this literally!) ate 2 bowls and was licking his lips. So in saying that we will have this soup on a regular basis. he he he The curry paste is a nice flavour addition. Great recipe thanks for sharing.
     

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